TERHADAP KUALITAS ORGANOLEPTIK PUDING RUMPUT LAUT (Eucheuma cottonii)

Nuansa Journal of Arts and Design

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Field Value
 
Title TERHADAP KUALITAS ORGANOLEPTIK PUDING RUMPUT LAUT (Eucheuma cottonii)
 
Creator Rosalita, Rosalita; Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
Syam, Husain; Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
Fadilah, Ratnawaty; Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
 
Subject Seaweed, Orange Acid, Rice Water
 
Description This study aims to determine the effect of immersion with orange acid and rice water to organoleptic quality of seaweed pudding (Euchema cottonii). Testing include organoleptics, determining moisture content, ammonia, proteins, carbohydrates and ash levels content contained in seaweed pudding. The research method used Randomized Complete Design (RAL) of 9 treatments and 3 repetitions. The results showed that for the color, taste, aroma, texture most preferred by panelists with was long immersion 36 hours, with the value of each of the color of 5,56%, 5,59% aroma, flavor 5,56 % and texture 5,86%. Treatment was long immersion 36 hours with orange acid has  ammonia content 0,003%, water content 84,4%, protein content 0,111%, carbohydrate content 13,063% and ash content 9,62%.
 
Publisher Universitas Negeri Makassar
 
Contributor
 
Date 2018-10-02
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://ojs.unm.ac.id/ptp/article/view/6917
10.26858/jptp.v4i0.6917
 
Source Jurnal Pendidikan Teknologi Pertanian; Vol 4 (2018): September Suplemen; S92-S103
2614-7858
2476-8995
 
Language eng
 
Relation http://ojs.unm.ac.id/ptp/article/view/6917/3937
 
Rights Copyright (c) 2018 Jurnal Pendidikan Teknologi Pertanian
 

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